Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

Savor a bright and flavorful meal featuring tender lemon herb marinated chicken breast paired with vibrantly roasted asparagus and bell peppers. This sheet pan dish offers a beautiful medley of textures and aromas with just the right balance of tangy lemon, aromatic garlic, and fresh herbs, perfectly complementing the crisp, roasted vegetables.

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NUTRITION

345kcal
Protein
39.5g
Fat
13.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

1 medium Red Bell Pepper

1 tsp Olive Oil (for Chicken)

1 tsp Olive Oil (for Vegetables)

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine 1 tsp olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to make the marinade for the chicken.

  • 3

    Place the 6 oz chicken breast on the sheet pan and brush it with the marinade, ensuring it is evenly coated.

  • 4

    Trim the asparagus and cut the red bell pepper into strips. Arrange them around the chicken on the pan.

  • 5

    Drizzle the vegetables with the additional 1 tsp olive oil and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let rest for 5 minutes, and serve warm.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

This is an example of a meal that Solin would create to include in your personalized meal plan.

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

YOUR SOLIN GENERATED RECIPE

Sheet Pan Lemon Herb Chicken with Roasted Asparagus and Bell Peppers

Savor a bright and flavorful meal featuring tender lemon herb marinated chicken breast paired with vibrantly roasted asparagus and bell peppers. This sheet pan dish offers a beautiful medley of textures and aromas with just the right balance of tangy lemon, aromatic garlic, and fresh herbs, perfectly complementing the crisp, roasted vegetables.

NUTRITION

345kcal
Protein
39.5g
Fat
13.8g
Carbs
17.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1 cup Asparagus

1 medium Red Bell Pepper

1 tsp Olive Oil (for Chicken)

1 tsp Olive Oil (for Vegetables)

1 tbsp Lemon Juice

1 Garlic Clove

1 tsp Dried Oregano

1 tsp Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F and line a sheet pan with parchment paper.

  • 2

    In a small bowl, combine 1 tsp olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper to make the marinade for the chicken.

  • 3

    Place the 6 oz chicken breast on the sheet pan and brush it with the marinade, ensuring it is evenly coated.

  • 4

    Trim the asparagus and cut the red bell pepper into strips. Arrange them around the chicken on the pan.

  • 5

    Drizzle the vegetables with the additional 1 tsp olive oil and season with a pinch of salt and pepper.

  • 6

    Roast in the preheated oven for about 20-25 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender with slight charred edges.

  • 7

    Remove from the oven, let rest for 5 minutes, and serve warm.